Honey Chicken and Corn Muffins
- Yield servings
- 1 -- 3 pound Whole Chicken
- 1 tablespoon Sea Salt
- 1 teaspoon Thyme Leaves
- 1 large Bay Leaf
- 1 tablespoon Sweet Basil
- 3 -- Fresh Garlic Cloves, chopped
- 4 -- cut Celery Ribs, leaves and all
- 1 medium Onion, cut in quarters
- 1 teaspoon Black Pepper
- -- The Muffins (pre heat the oven 400 degrees)
- 1 cup Cornmeal
- 4 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt (optional)
- 1 1/2 cups Chicken Broth
- 1/2 cup Buttermilk
- 2 whole Eggs
- 1/4 cup Olive Oil
- 12 teaspoons Honey
Pull the skin off the chicken and stuff the chicken with the next 8 ingredients: sea salt, thyme, bay leave, basil, garlic, celery, onion, black pepper. Wrap the chicken in a gauze to keep the bones from the broth. Place the chicken in a pressure cooker and cook for about 30 minutes ( also you can cook in a regular pot for 45-60 minutes until very done)
After the chicken is cooked pour the broth through a strainer in a bowl. Remove the gauze and pull the meat from the chicken. Chop the meat in small pieces. Place the broth and the chicken in a separate bowl to cool, while you prepare the muffins.
Sift the dry ingredients in a large bowl. Push all the dry ingredients to the side of the bowl making a hollow center for first the eggs, beat them well, add the olive oil mix with the eggs and next the broth mix, add the buttermilk mix again, and fold in the chopped chicken.
Put a little olive oil in each muffin form.
Fill each muffin form with the mixture and bake for about 20 minutes.
Remove from the muffin pan while warm and add one teaspoon honey on each muffin letting it run down the sides.
I serve them with black beans over shredded napa or lettuce leaves.